The combination of lentils, tomatoes vegan cheese is widely used in Mediterranean cooking, the tang of feta cheese complements the slightly earthy flavour of the attractive dark lentils. True puy lentils come from the region of France, Le Puy which has a unique climate and volcanic soil in which they thrive.
250g/ 9 oz/1 1/2 cups puy lentils
200g/7 oz vegan feta cheese
75ml/5 tbsp sun-dried tomato purée (paste)
small handful of fresh chervil or flat leaf parsley, chopped, plus extra garnish
1.Place the lentils in a heavy pan with 600ml/1 pint/ 2 1/2 cups water. Bring to the boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until lentils are just tender and most of the water has been absorbed.
2.Crumble half the feta cheese into the pan. Add the sun-dried tomato purée, chopped chervil or flat leaf parsley or rosemary leaves and a little salt and freshly ground black pepper. Heat through for 1 minute.
3.Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.